Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Xuemin Kang"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In this study, the effect of different acetylated distarch phosphate (ADSP) ratios (0, 1%, 2%, 3%, 4%, 5%) on the physicochemical characteristics and stability of the oyster sauce (OS) system was investigated. The texture, water state, interactions,
Externí odkaz:
https://doaj.org/article/7d32df1e2af742a19335e89e74e91bed
Autor:
Xuemin Kang, Wentao Zhu, Tongcheng Xu, Jie Sui, Wei Gao, Zhiquan Liu, Haichun Jing, Bo Cui, Xuguang Qiao, A. M. Abd El-Aty
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this study, starches were isolated from inbred (sweet and waxy) and hybrid (sweet and waxy) sorghum grains. Structural and property differences between (inbred and hybrid) sweet and waxy sorghum starches were evaluated and discussed. The intermedi
Externí odkaz:
https://doaj.org/article/501915990cd0440c9cec0aadc4f307fe
Autor:
Bin Wang, Shouxin Yan, Lizhong Qiu, Wei Gao, Xuemin Kang, Bin Yu, Pengfei Liu, Bo Cui, A. M. Abd El-Aty
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this study, we prepared cassava starch-based films by the casting method. Afterwards, the effects of geranium essential oil (GEO) on the prepared films' physicochemical, morphology, and antibacterial properties were revealed. We found that the thi
Externí odkaz:
https://doaj.org/article/12188d1423d5467abbfaddf04d6c9b32
Publikováno v:
Starch - Stärke.
Publikováno v:
Carbohydrate Polymers. 314:120927
Publikováno v:
International Journal of Biological Macromolecules. 239:124315
Publikováno v:
International Journal of Biological Macromolecules. 183:1371-1378
The effects of nano-ZnO and nano-SiO2 nanoparticles on the properties of starch-based films prepared by extrusion blowing were investigated in this study. New hydrogen bonds between hydroxypropyl starch (HS) and nanoparticles during the extrusion pro
Publikováno v:
Food Hydrocolloids. 137:108364
Publikováno v:
International Journal of Biological Macromolecules. 166:1210-1219
Herein, the formation of starch-lipid complexes in steamed bread (SBr) free from and supplemented with fatty acids of varying chain lengths, including lauric acid (LA), glycerol monolaurate (GML), stearic acid (SA), and glycerol monostearate (GMS) an
Publikováno v:
International Journal of Biological Macromolecules. 156:1330-1336
The effects of different debranching time on the properties of potato starch and its films were evaluated. Potato starch granules were debranched with pullulanase for 0, 0.5, 1.0, 1.5 or 2.0 h. The effects of pullulanase debranching treatment on the